Loaded Bacon and Crispy Onion Potato Cakes | Idaho Potato Commission
In a large pot, bring the potatoes in salted water to a boil and cook just until potatoes are tender but not falling apart. Drain well and mash with the back of a spoon or potato masher. Add the...
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Cooking tools:
- Potato masher
- Colander
- Pot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Plate
- Nonstick skillet
- Spatula
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 2 pounds russet Idaho® potatoes, peeled (optional) and diced
- 2 garlic cloves, minced
- Salt
- ground black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup Fresh Gourmet® Crispy Onions, divided
- ¾ cup Hormel® Bacon Bits, divided
- Oil, for shallow frying
- 1 tablespoon chives, chopped, to garnish
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